Crostini

Method

Cut the bread into 2 pieces.

Lightly toast on one side only under a hot grill.

Lightly spray the untoasted side with oil and grill until crisp and golden. Rub with the cut garlic and top with one of the suggestions opposite.

Serving Suggestions

Egg mayo and cress: peel and mash half a hard-boiled egg with 1 tsp extra little mayo. Mix with 1 chopped cherry tomato and some mustard and cress.

Creamy smoked salmon: spread the crostini with low-fat cottage cheese or virtually fat-free fromage frais and top with sliced salmon, coriander sprigs and shelled baby peas.

Cheesy grilled peppers: grill 1/2 red or yellow pepper until blistered and charred (or use bottled in brine). Skin, deseed and dice the flesh.

Curried prawns: mix 2 tbsp extra little mayo with a pinch each of curry powder and cayenne and some grated lime zest. Mix some peeled cooked prawns and chopped coriander.

Roasted tomato and ham: spread the crostini with Quark cheese and top with roasted baby cherry tomatoes and some diced lean ham.

Garlicky mushrooms: top the crostini with thinly sliced mushrooms cooked with garlic in low-cal spray oil and sprinkled with chopped parsley.